Brazilian recipe
Creamy Baked Salt Cod (Bacalhau ao Forno)
This classic Brazilian-style salt cod bake brings together the bold, savory depth of flaked salt cod with a rich, creamy sauce and tender garden vegetables.
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Ingredients
1 kg salt cod
1/2 kg potatoes
1/2 kg carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Olives to taste
Minced garlic to taste
Fresh coriander to taste
1 tablespoon tomato paste
Coconut milk to taste
Extra virgin olive oil to taste
2 cups milk
1 1/2 tablespoons all-purpose flour
1 tablespoon butter
1 egg
1/2 cup heavy cream
Nutmeg to taste
Black pepper to taste
Salt to taste
1/2 kg potatoes
1/2 kg carrots
2 ripe red tomatoes
1 bell pepper
2 large onions
Olives to taste
Minced garlic to taste
Fresh coriander to taste
1 tablespoon tomato paste
Coconut milk to taste
Extra virgin olive oil to taste
2 cups milk
1 1/2 tablespoons all-purpose flour
1 tablespoon butter
1 egg
1/2 cup heavy cream
Nutmeg to taste
Black pepper to taste
Salt to taste
Where to find ingredients
Salt cod can usually be found at specialty delis, high-end supermarkets, or Latin American markets in the Caribbean region. If unavailable, look for high-quality salted white fish. Coconut milk is readily available in the international or baking aisles of local grocery stores. Fresh coriander and produce like tomatoes, onions, and bell peppers are easily found in local farmers' markets or neighborhood greengrocers. Heavy cream and pantry staples like flour, butter, and olive oil are standard items in any local supermarket.
Preparation method
- Begin by soaking the salt cod for 24 hours, making sure to change the water frequently to draw out the excess salt
- Give the cod a quick boil, then discard the skin and bones, reserving some of the cooking water, and flake the fish into bite-sized pieces
- Season the flaked cod with garlic, a little salt, and fresh coriander
- In a pan with a splash of olive oil, gently sauté the sliced onions until soft
- Stir in the chopped tomatoes (peeled and deseeded), bell pepper, and olives
- Add the seasoned cod, tomato paste, coconut milk, and a splash of the reserved fish stock, simmering until it thickens into a hearty, savory sauce; check the seasoning
- Boil the sliced potatoes and carrots until fork-tender
- For the creamy sauce, blend the milk, flour, and melted butter, then cook it in a saucepan, stirring constantly until it thickens
- Finish the creamy sauce by whisking in the heavy cream, a pinch of nutmeg, black pepper, salt, and the beaten egg
- Rub a clove of garlic around the inside of a large baking dish and lightly brush with olive oil
- Assemble the dish by layering the flaked cod mixture with the cooked potatoes and carrots
- Pour the creamy sauce evenly over the top and pop it in the oven to gratiné until golden
- Garnish with olives and parsley before serving alongside fluffy white rice
Observations
This is the ultimate comfort food for family Sunday lunches or special gatherings. The secret is in taking the time to properly soak the salt cod and layering the ingredients so that every bite is perfectly balanced, tender, and flavor-packed.
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